The legendary blue-fin tuna that I've read so much about, I literally came face to face with it at 東港. The head on the left is NOT plastic, it'
s the actual size of the tunafish! *cringe* Kevin told me, imagine having fish-head curry using that head, it'll probably be able to feed the whole of KYK...The place is Sashimi heaven. We missed the 5am bidding session when fishermen will bring in their toro catch and there will be a several bidding sessions over the various portions of the blue-fin tuna. Just like in Tsukiji market in Tokyo, Japan. It's toro-season now in Taiwan and according to the newspaper reports, Toro-yi
eld is down 40% this year. Probably due to over-fishing? Bad news for sashimi lovers.There are several stalls, so it's highly competitive. The stall-owners basically pull you towards their stall as you walk past slabs and slabs of fresh tuna. I finally decid
ed on a stall, (anyhow choose because I just wanted to try the damn tuna!)After talking to the stall-owner, I learnt that the back of the tuna is fattier and tastes smoother while the belly is meatier. There are many other parts of the tuna and I just couldn't learn them all, give me some time. (and money).
I ordered a slab worth (NTD700), probably one of the more expensive dishes I've had since coming over. I had three slices with their wasabi and I had enough. The sashimi was too rich for me to continue and enjoy it! Three slices was sufficient to feed my sashimi kick! (to think in Singapore we ate plates and plates of salmon sashimi). The toro was meatier than salmon, had more bite to it.
Healthnut Rating:
Comments: Raw fish, good protein plus omega-3 fat. Pity it's expensive =) Till Toro-season next year again!
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